Spaghetti With Vegetables Recipe

Spaghetti With Vegetables picture

Summary

Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Dry spaghetti mix1 1⁄2 Ounce (1 Package)
 Water1 Cup (16 tbs)
 Canned tomato sauce8 Ounce
 Tomato sauce8 Ounce (1 Can)
 Eggplant1 , halved
 Eggplant1 , peeled, halved, sliced thin
 Zucchini4 , cut in 1/2-inch slices
 Tomatoes3 , cubed
 Green pepper To Taste, cubed
 Green pepper1 , seeded, cubed
 Salt1⁄2 Teaspoon
 Cooked spaghetti1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 189 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0.25 mg

Sodium 624.4 mg26%

Total Carbohydrates 42 g13.9%

Dietary Fiber 13.3 g53.4%

Sugars 17.3 g

Protein 9 g18.1%

Vitamin A 38.4% Vitamin C 152.8%

Calcium 8.1% Iron 16.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a slow cooker or crock pot, combine all the vegetables.
2. In a bowl, dissolve the spaghetti mix in water and blend in the tomato sauce.
3. Pour the liquid the over the vegetables and stir to mix well.
4. Close the pot with its lid.
5. Cook the vegetables on HIGH for about 2 hours or if you have ample of time on hand, cook on low for about 4 hours.

SERVING
6. On serving plate, pile hot boiled spaghetti and spoon the vegetables and sauce over it.
7. Top with a little grated cheese if you like.
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